Mucilaginous nature of Opuntia humifusa (Oh) cladodes complicates efficient extraction of bioactive compounds. To overcome this, Oh hydrolysates were prepared using cell wall-hydrolyzing enzymes (CHEs) and lactic acid bacteria (LAB) containing β-glucosidase activity. Treated Oh samples (at 37 °C for 60 h) include control-1 (LAB only, no enzyme), control-2 (no LAB, Viscozyme only), Oh-P (LAB+pectinase), Oh-C (LAB+cellulase), Oh-PC (LAB+pectinase+cellulase), Oh-V (LAB+Viscozyme), Oh-Px (LAB+Pectinex), and Oh-VPx (LAB+Viscozyme+Pectinex). On average, juice yields of fermented Oh samples were higher by 5% and 48% than those of control-2 and control-1, respectively. Total polyphenol contents increased by ∼71% in Oh-VPx. Total flavonoid contents of treated samples with CHE increased to an average 530.0 quercetin equivalent (QE)/mL after 60 h; value was four times higher than control-1 (121.99 QE/mL). Highest isorhamnetin content was in Oh-V (43.14 mg/mL). Flavonoid glycosides were gradually decreased, indicating release of flavonoid aglycone, isorhamnetin. DPPH* radical scavenging activity and reducing power increased by 58% and 98%, respectively, in Oh-VPx (14.06 μg GAE/mL and 113.75 μg GAE/mL, respectively). Hypoglycemic property of hydrolysates was also enhanced. This study shows that treatment with either β-glucosidase-active LAB or CHE might enhance the bioactivities of Oh, and combining the two might improve juice extraction and enhance bioactive properties.

的粘液性质仙人掌地锦草（Oh）柱状复合物使生物活性化合物的有效提取变得复杂。为了克服这个问题，使用细胞壁水解酶（CHEs）和含有β-葡萄糖苷酶活性的乳酸菌（LAB）制备了Oh水解产物。处理过的Oh样品（在37°C下60小时）包括对照1（仅LAB，无酶），对照2（无LAB，仅粘菌酶），Oh-P（LAB +果胶酶），Oh-C（LAB +纤维素酶），Oh-PC（LAB +果胶酶+纤维素酶），Oh-V（LAB +粘胶酶），Oh-Px（LAB + Pectinex）和Oh-VPx（LAB +粘胶酶+ Pectinex）。平均而言，发酵的Oh样品的果汁产量分别比对照2和对照1高5％和48％。在Oh-VPx中，总多酚含量增加了约71％。60小时后，用CHE处理的样品中总黄酮含量增加至平均530.0槲皮素当量（QE）/ mL。值是对照组1（121。99 QE / mL）。异鼠李素的最高含量为Oh-V（43.14 mg / mL）。类黄酮苷逐渐减少，表明类黄酮苷元，异鼠李素释放。在Oh-VPx中，DPPH *自由基清除活性和还原能力分别提高了58％和98％（分别为14.06μgGAE / mL和113.75μgGAE / mL）。水解产物的降血糖性能也得到增强。这项研究表明，用β-葡萄糖苷酶活性的LAB或CHE处理均可增强Oh的生物活性，而将两者结合使用可改善果汁的提取并增强生物活性。分别为06μgGAE / mL和113.75μgGAE / mL）。水解产物的降血糖性能也得到增强。这项研究表明，用β-葡萄糖苷酶活性的LAB或CHE处理均可增强Oh的生物活性，而将两者结合使用可改善果汁的提取并增强生物活性。分别为06μgGAE / mL和113.75μgGAE / mL）。水解产物的降血糖性能也得到增强。这项研究表明，用β-葡萄糖苷酶活性的LAB或CHE处理均可增强Oh的生物活性，而将两者结合使用可改善果汁的提取并增强生物活性。